Smoked eel tea sandwiches

These smoked eel sandwiches are an update of the classic cucumber teatime sandwich with umami-laden smoked eel.

Nov 23, 2016 1:00pm

By Shaun Kelly

Serves 12

10 mins preparation

2 mins cooking

Smoked eel tea sandwiches

"If you can find a whole smoked eel, it's an amazing thing - it's like the bacon of the sea," says Kelly. "This is an update of the classic cucumber teatime sandwich."

Ingredients

12 slices white bread

120 gm crème fraîche

1 tbsp finely grated fresh horseradish

1 tbsp lemon juice, or to taste

600 gm smoked eel

Method

Main

1

Cut crusts from bread with a serrated knife, then cut slices into 4cm x 9cm fingers.

2

Combine crème fraîche, horseradish and lemon juice in a bowl and season to taste – there should be plenty of horseradish kick, just lifted with the lemon. Spread on the bread slices and set aside.

3

Heat a grill to hot. Cut eel into pieces the same size as the bread, then grill on a baking tray briefly to loosen the fat and breathe a bit of life back into it (30 seconds to 1 minute). Sandwich between bread and serve.